Method of bottling carbonated beverages



Oct. 8, 1935 G. L. N. MEYER 2,015,384

METHOD OF BOTTLING CARBONATED BEVERAGES Filed May 5, 1933 Patented Oct. 8, 1935 UNITED STATES,

PATENT OFFICE rm'mon or BOTTLING csaaonszrsn oss a George N: Meyer, Application May 5, 1933, Serial No. 669,487

BChlms. (01.226-69) This invention relates, in general, to a method of bottling beverages and in particular, to a method of transferring and bottling carbonatedbeverages.

In the process of carbonating and bottling beverages as practiced heretofore, the beverage liquid is ordinarily impregnated with carbon dioxide gas in a carbonating apparatus while under pressure and at reduced temperature. After being carbonated, the beverage is passed through pipe lines, storage tanks and other apparatus .to a bottling machine which fills it into bottles.

While the beverage is through the pipe lines and apparatus and into the bottles, it usually absorbs suflicient heat to increase its temperature several degrees. Also, the pressure of thebeverageisreducedbylossesinthepipelines and apparatus and, in some systems, by a pressure reducing device in the pipe line. Both of these changes of condition decrease the gas absorbing capacity of the beverage and consequently increase the degree of its saturation with carbon dioxide gas.

Ordinarily the volume of gas absorbed by the liquid in the carbonating process is suiilcient to substantially saturate it. Hence, when the pressure of the-liquid is reduced and its temperature increased, while 'being transferred to a bottle. its gas absorbing capacity is reduced and it becomes supersaturated with gas. 7

Although a supersaturated liquid may remain in equilibrium while in a quiescent condition, agitation of the liquid disturbs the equilibrium and causes gas bubbles to form within it.- The gas bubbles in rising through the liquid agitate it further and release additional gas. If the bev- .erageisfilledintoabottlethatiswarmerthan the beverage, the tendency to lose gas is further 7 increased and the beverage may foam out of the bottle when the bottle is withdrawn from the filling machine.

In bottling beer, foaming of theliquid and lossof gas therefrom is especially undesirable. when the carbon dioxide gas in beer is released, it.

carries with it from the beverage, valuable esters and bouquets. Further, it forms many minute bubbles in the beer which greatly increase the surface area of the liquid that is exposed to air. In bottling the beer, air is entrained by the liquid as it flows from the filling machine into the bottle. .The entrained air comesin contact with the large surface of the beverage exposed by the bubbles and oxidizes some of the esters and bouquets, thereby them.

An object of the presentinvention is to provide a method of bottling carbonated beverage whereby the loss of carbonating'gas incidental tothebottling p mtionisreducedtoaminimum.

Another object of the invention is to provide a method of' bottling a carbonated beverage whereby foaming of the beverage during the bottling operation. is obviated.

Another object of the invention is to provide a 10 method of bottling a carbonated beverage which avoids the possibility of the beverage foaming out of the bottle when it is removedfrom the filling machine.

Another object of the invention is to provide a method of bottling beverage whereby the beverage may be bottled without the loss of and bouquets.

A further object of the invention is to provide a method of bottling acarbonated beverage? whereby the beverage is transferred to and placed in a bottle while in under-saturated condition.

In accordance with the teachings of the present invention, the improved method for bottling carbonated beverages provides a simple and effective means whereby the degree of saturation. of the beverage with carbon dioxide is reduced .by a change of temperature or pressure, or both,,

pressure, and having -indicated thereon lines representing typical changesin conditions which occur in beverage liquids during bottling thereof.

'I'emperatureis indicated on the chart in degrees Fahrenheit and pressure in poundsto the square'inch; Throughout the specification these units are referred to when degrees of temperature or pounds of pressure are -mentioned.

In carbonating and bottling beverages of the type comprising carbonated water mixed with a flavoring syrup, it is the usual practice to cool the water before it is carbonated and to impregnate it with'carbon dioxide gas in a carbonating apparatus at relatively high pressure, a typical example of the conditions under which water for beverage is carbonated is indicated on the drawing by the dotted circle A--l. This circle has been placed at coordinates corresponding to a temperature of 34 degrees Fahrenheit anda pressure of 76 pounds to the square inch, and the chart shows that at this temperature and pressure the water will hold in solution volumes of carbondioxide gas when saturated.

After the water is carbonated, the pressure is reducedby a pressure reducing device to about pounds forfllling into bottles on a low pressure filling machine of the iso-barometric type. In passing' from the carbonating apparatus to the bottle, the liquid absorbs suflicient heat to increase its temperature 10. The condition of the carbonated beverage as it isbottled by the low pressure filler is indicated by the dotted circle A-2 which is placed at coordinates corresponding to 20 pounds pressure and 44 degrees Fahrenheit temperature. Under these conditions the amount of carbon dioxide gas which water will hold in solution when it is 100% saturated is shown to be 3.1 volumes. a

If all of the gas dissolved in the beverage when r it was carbonated were retained in it, the beverage would be substantially 322% saturated when bottled under the conditions indicated by the circle A-I. However, inasmuch as a highly supersaturated liquid loses gas rapidly when agiftated, a large amount of gas is lost from the carbonated liquid while it is being transferred to the bottling apparatus and filled into the bottles. The amount of gas lost when bottling carbonated ,liquid in a. low pressure filler under these condil' tipns may be as high as or percent of the total volume of gas dissolved im the liquid when it was carbonated.

Because of the high percentage of gas lost by this method, it is necessary to carbonate the liquid 1 at relatively high pressure in order that sufhcient gas may be dissolved to insure that the. bottled beverage will contain the desired amount of gas after the large losses which. occur during the bottling 'operation.

According to another method of carbonating and bottling beverage, the beverage is bottled at relatively high pressure on the high pressure filling machine of the iso-barometric type. The water is carbonated without being cooled below tap water temperature, which may be taken as ap- 60 and bottled the water absorbs suincient heat to increase its temperature 8 or 10 degrees. This results in the water being bottled at a pressure of substantially 46 pounds and at a temperature of substantially 58 degrees as indicated by the dotted circle 3-2. Under these conditions the water will hold in solution when saturated 4.2 volumes of gas. Hence, if it were saturated when carbonated and if no gas were lost during the transferring and bottling of the beverage, it

*would be 124% saturated when filled into the bottles.

However, theagitation of the liquid incidental to the transferring and bottling operations causes gas to be released from the supersaturated liquid Ii-.and may cause the beverage to foam in the filling machine or to foam out of the bottle when it is released from the machine. Because the de r a of supersaturation of the beverage when placed in the bottle by a highpressure filler is not so great as in the case of beverage filled on a low I detrimental foaming resulted. iii

The above mentioned loss of gas and detrimental foaming are materially reduced by practicing the improved method of the present invention, wherein the carbonated beverage is transferred and bottled under conditions in which its 20 degree of saturation is reduced to a point where the agitation incident to transferring and bottling the beverage is insuihcient to disturb its equilibri um. In practicing the method of carbonating and bottling a beverage in accordance with this 25 invention, the beverage liquid may be carbonated, as in the previously described method, under the conditions of 50 degrees temperature and -50 pounds pressure indicated on the chart by the solid circle C-l and then filled into bottles on a so high-pressure lac-barometric filling machine. Instead of the pressure of the liquid being reduced and its temperature increased while it is being transferred to the'iilling machine and filled into bottles as in the previous method, according to 35,

the method of this invention, the temperature of the liquid is reduced or its pressure increased'or both to reduce the degree of saturation of the liquid. I v

For example, the temperature of the liquid may 40 be reduced by refrigeration and its pressure increased by a pump or other. means after the liquid leaves the carbonating apparatus, to such eirtent that it will be bottled under the conditions indicated by the solid circle 0-2 at which the ,5

temperature is 40 degrees and the pressure 62 pounds.

Under these conditions the liquid has the ca- -pacity to dissolve 7.5 volumes of gasat the time 7 it is bottled. Inasmuch as it could. have dis- 50 solved only 5.2 volumes of gas if it were saturated when carbonated, it will not be more than 69% satm'ated while it is being transferred to the bottling apparatus and filled into the bottles. As

an undersa-turated liquid does not readily lose 5,5

gas, the agitation incidental toillling the liquid into the bottle causes very little less of gas from the liquid and no trouble is experienced from foaming.

After the liquid has been bottled and becomes so quiescent in the bottle under the tempe ture and pressure-conditions indicated by the c cle 0-2, the pressure of the gas over the liquid in the bottle is gradually reduced to atmospheric pressure in order'that the bottle may be removed 65- from the filling apparatus without a sudden change in pressure. when the pressure of the beverage is reduced to atmospheric pressure, the beverage changes to supersatin'ated condition but as it is not being agitated, very little gas 70 escapes from it and the bottle may be removed and sealed without appreciable 'loss of gas or danger of thebeverage foaming out of the bottle. The total loss of gas which occurs during filling,

in accordance with this method is only 5 or 107,11

per cent of the volume-absorbed during the carbonating operation.

Bottling of a beverage in accordance with the invention may be accomplished by only reducing 5 the temperature of the liquid after it leaves the carbonating apparatus without changing its .pressin'e. A typical condition of (liquid after being. changed from the condition indicatedfiby the circle C-i in this manner is indicated by the solid circle 0-3. As shown, the pressure of the liquid 'is maintained constant at pounds but its temperature isreduced from 50 degrees a .sufiicient amount so that its temperature when filled into a absorbing capacity of only 5.2 volumes under the conditions at which the liquidis carbonated.

. Hence, the liquid under the condition of reduced go temperature indicated by 0-3 on'the chart will be substantially 84% saturated, if it were 100% saturated when carbonated, and can be transferred and bottled readily with minimum loss of 85 pacity of 6.2 volumes and its degree of saturation willbesubstahtlally84% ofthedegreeofsaturation-eifected when the liquid was carbonated. In former methods, beer was ordinarily carbon-i 'atedatatemperatureof33degreesandapressure. 4c of 16 inus, which conditions are indicated on the chart by the dotted circle D-l. 'The chart indicates that water under. these conditions will absorb 3.5 volumes of jcarbon dioxide gas. cause of the fact that beer contains" substances A5 which are not insolution and which affect the gas absorbing capacity of the liquid, the'actualamount of gas absorbed by beer under given conditions' may varysomewh'at fro the volume indicated by the chart. 4 However, f the purpose of 50 1 illustrating the invention, the gas-absorbing capacities indicated by the chart may.be assumed to apply to beer and other beverages, without introducing error of material significance.

In former methods, the beer in being transfer-red. and filled into a bottle ordinarily absorbs sumcient heat to increase its temperature 'to ap-- proximately 4! degrees. ,The filling operation-is performed on a filling machine of the isg-baro metric type, having means for admitting counter premure gas into the bottle to equalize the pressure in the bottle withthat of the beer before the beer is introduced into the. bottle. The usual.

counter pressure applied to beer is eight pounds,

hence the pressure of the beer after it has been.

filled into the bottle and before it is released from the machine is eightpounds. l

The condition of the beer after being filled into the bottle is indicated on the'chart by the dotted 7o circle D-2 and the chart shows that the beer has the capacity to absorb only 1.9 volumes of gas under these conditions. If the beer had been substantially 100% saturated when carbonatedand if no gas were lost. it would be approximately 184% saturated when filled into bottle under these conditions. However, the agitation to whichthe beer is subjected in filled into thebottle causes a large amount of gas to be released and lost, and-may cause foaming of the beer during thefilling operation or foaming out of thebottle as it is removed fromthe-filling machine. 4 In addition to these-dlfilculties,' the gas in escaping from the beer carries with it or destroys valuable esters and *bouquetsand thereby -reduces the quality of thebever'age. 10 In bottling beer in accordance with the present Y invention the beer may be carbonated as before at a temperature of 33,degrees and a pressureof lfi'pounds, which condition is indicated on the chart by the solid circle E-'-'l. or itmay be bot- 15,

tled without being im regnated-with additional carbon dioxide gas. g

W henthe'beer is ready to be bottled, instead ofhaving its pressure reduced, as was the case in flie former method, it is creased-pressure in acco' with the present method. For example, the pressure on the beer when it is delivered to the filling apparatus'may be increased to 34 pounds bya pump or other -means. Asthebeeroi-dinarilyincreasesintem-g5 l perature during the transferring and bottling thereof to about 4'1, degrees, it isplaced in a bottle under the conditions of 34 pounds pres-- sure and 4'! degrees as indicated bythesolidcircle'l -l. asshownbyth'echartgo *thebeerinthebottleundertheseconditionswill have the capacityto absorb approximately 4.1 volumes oi; gas. Hence its of saturation with gas when bottled will be only of its degree of saturation when carb onated. Beer in 5 this undersaturated condition can be transferredto the fillingmachineand filled into-bottles readily withbut very little-loss of gas andwithout dlfllculty from foaming. Because the lossof ,gasisslightandnofoaming h cccurswhii'e filling the bottles-there is very little iossjof esters and bouquets from the'beer. I

"after the beer is, placed in the bottle. the pres-:- sureofthegasinthebottleis'releasedsrldually to atmospheric pressure by suitablesnifting a apparatus to permit the bottle to be'removed from the machine without subjecting the to a sudden change of pressing. When the pressuieofthebeerinthebottleisredmedtoat mospheric pressureitscapacitytoabsorbgasis reduced to such extent that the beer will ordinarily be in supersaturated condition. glowever,inasmuch as the beer is then in quiescent state it will remainin equilibrium andwill ricexcess gas without danger of foaming 55 out of thebottle so'long as it is not finder some circumstances it may be desirable to cause just sufiicient foaming to drive*the air from the bottle, by the-use of "a jetting appa- The invention'set forth herein is susceptible of various, modifications may be practiced. with ,varlous types of apparatus without departing from the spirit and scope thereof as defined by the subioined claims.

The invention set forth in the foregoing specification is hereby defined and claimed as follows:

1. The method of carbonating and bottling a beverage which'comprises, impregnating a beverage liquid with carbon dioxide gas under 1 7o predetermined temperature and pressure condidition, temperature and pressure condition to increase the gas absorbing capacity I of said liquidand thereby reduce the degree of saturation thereof, liquid to 75 subjected to an ina bottle while in thelatter'condition,

- reducing the p essu're on said liquid in said bot, tie. prior to e osing saidliquid to atmospheric pressure, and thens'ealin'g saidbottle.

2.. :Ihe method of oarbonating and bottling a beverage, -that comprises subjecting said beverage to Pressure greater than atmospheric pressure, impregnating said beverage with carbon jdioxide'gas while subjected to said pressure. withdrawing said'beverage from contact with said impregnating gas,.'increasing the pressure of said age therein becomes quiescent, then gradually m a d beverage to increase its gas absorbing capacity 'and thereby reduce the degree of saturation,

thereof with said gas, transferring said beverage into a bottle at the increased pressure, maintaining said pressure in said bottle until said beverreducing the pressure in said bottle prior to exposing said liquid to atmospheric pressure, and

. then sealing said bottle.

3. The process of prep g and bottling a solution of gas in a liqui that comprises impregnating said liquid with gas under pressure, removing said liquid i'rom contact with said gas,

increasing the pressure of said liquid to reduce its degreeoi saturation with said gas, introduoliquid into acontainer while under the to exposing the bottled beer to atmospheric pressure, and then sealing saidbottle. x 5. The method of carbonating and bottling beer, that comprises impregnating the beer with carbon dioxide gas, removing said beer from contact with said gas, increasing the pressure of said beer to reduce its degree of saturation with said gas, filling said .beer into a bottle at the increased pressure, maintaining said pressure on said beer until it becomes quiescent in said bottle, then gradually reducing the pressure onsaid beer in said bottle prior to exposing the bottled beer to atmospheric pressure, and then sealing said bottle. i a

6. The method oi carbonating and bottling a sure on saidliquidin said bottle prior to exaorasee v liquid that comprises-subjecting said liquid to pressure greater than atmospheric, saturating said liquid with carbon dioxide gas while sublooted to said pressure, increasing the pressure on said liquid to increase its gas absorbing ag pacity and thereby reduce the degree oi saturation thereof, transferring said liquid and introducing it into a bottle at the increased pressure and in unsaturated condition, reducing the, presposing the bottled liquid to atmospheric pressuretthereby changing said liquid to supersate urated condition, and sealing said bottle while geld liquid therein is in said supersaturated contion. o i 7. the method or preparing and bottling a beverage'which comprises, impregnating a beverage liquid with carbon dioxide gas subetan tially to the point of saturation, then rendering the saturated beverage liquid capable of ab- 2o sorbing additional carbon dioxide gas to permit ready transfer or the beverage liquid without loss .0! its carbon dioxide content, transferring the carbonated beverage liquid in its undersaturated condition into a pressure containing bottle, grad- 2s ually,relieving the pressure in said bottle upon "completion or the filling operation to again render the carbonated beverage liquid in -a condition of substantial saturation with carbon dioxide gas prior ,to exposing said beverage liquid to so atmospheric pressure, and then sealing the bottle '8. {Ihe method at preparing and bottling a beverage which comprises, impregnating a beeerageliquid with carbon dioxide gas substantially to the point of saturation, raising the pressure on said bcverageto, increase its gas absorb.- lng capacity and thereby reduce its degree of saturation to permit ready transfer'oi the beverage liquid without loss of its carbonic gas con-,

tent, transferring the carbonated beverage in its under-saturated condition into a pressure containing bottle, maintaining the pressure in said bottle until the completion of the filling opera- -tion, gradually relieving the pressure in said 45 bottle to render the carbonated beverage in a condition of substantial saturation with carbon dioxide gas prior to exposing said beverageliquid to atmospheric pressure, and then sealing the bottle. a A

GEORGE L. s. 

